← Back to Search Results
slow cooking
Vegetable Stock

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This recipe produces a mildly flavored stock that will not overpower the taste of most vegetable recipes. If you prefer a stronger-tasting stock, after straining off the liquid, transfer to a stockpot and simmer, uncovered, for 30 minutes until it is reduced by about one-third or use Roasted or Enhanced Vegetable Stock (see Variations, below).

Yield: Makes about 8 cups(2 L)

Ingredients

  • 8 cups (2 L) water 
  • 4 stalks celery, coarsely chopped 
  • 4 carrots, scrubbed and coarsely chopped 
  • 2 onions, coarsely chopped 
  • 2 cloves garlic 
  • 4 sprigs parsley 
  • 2 bay leaves 
  • ½ tsp (2 ml) salt 
  • 8 black peppercorns 

Directions

1. In slow cooker stoneware, combine water, celery, carrots, onions, garlic, parsley, bay leaves, salt and peppercorns. Cover and cook on Low for 8 hours or on High for 4 hours. Strain and discard solids. Cover and refrigerate for up to 5 days or freeze in an airtight container.

Variations

Roasted Vegetable Stock

Preheat oven to 425°F (220°C). In a bowl, toss celery, carrots, onions and garlic in 1 tbsp (15 ml) olive oil. Spread on a baking sheet and roast, turning 3 or 4 times, for 20 minutes, until nicely browned. Transfer to slow cooker stoneware, add remaining ingredients and proceed with recipe.

Enhanced Vegetable Stock

To enhance 8 cups (2 L) prepared or basic vegetable stock, combine in a large saucepan over medium heat with 2 carrots, peeled and coarsely chopped, 1 tbsp (15 ml) tomato paste,1 tsp (5 ml) celery seed, 1 tsp (5 ml) cracked black peppercorns, ½ tsp (2 ml) dried thyme leaves, 4 parsley sprigs, 1 bay leaf and 1 cup (250 ml) white wine. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes, then strain and discard solids.

Notes

There are few firm rules about what vegetables to include in stock. Making stock is a good way to use up the parts of vegetables that are usually discarded, such as the green part of scallions or leeks, which can be substituted for onions, or mushroom stems, which add depth and flavor. However, the vegetables must be in good condition. Do not use any that have passed their peak. Moreover, vegetables from the cruciferous family, which includes broccoli, cabbage and turnip, should not be used as their pungency will overpower the other ingredients.


© 2004 Judith Finlayson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

3kcal (0%)
10mg (1%)
0mg (1%)
64mcg RAE (2%)
27mg
3mg
0g
0g
0g
1g
0mg (0%)
158mg (7%)
0g (0%)
0g (0%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mom-a-licious Mom-a-Licious
by Domenica Catelli
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
west-coast-cooking West Coast Cooking
by Greg Atkinson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
american-masala American Masala
by Suvir Saran
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
raos-cookbook Rao's Cookbook
by Frank Pellegrino
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?